One of my all-time favorite recipes, it’s simple to make, great for the heat, and avoids dehydration. nEnjoy your summer!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- ½ cup red bell pepper, cut into thin matchsticks
- ½ cup chopped onion
- 3 large eggs
- ½ cup milk
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup chopped cooked ham
- ½ cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a skillet over medium heat. Add red pepper and onion. Cook and stir until tender, about 5 minutes.
- Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
- Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 1134 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Nailed it! What a great way to use leftovers and backyard chicken eggs! I used fresh spinach since we had some leftover from a meal earlier in the week as well as leftover ham. I always use more onion than a recipe calls for because the family loves it. I also used 7 eggs. My pan isn’t huge but three of our backyard eggs would have made this paper thin, plus my family all love our girls eggs.
I left out the ham, it was very good!
Super good just burns the bottom very quickly
I needed more eggs, so I added 2 more eggs, and about 1/3 cup milk
Made News Years Morning for the wife and I. Came out great only variation was added little poultry seasoning to the egg mixture. A little tip I got years ago that makes eggs taste that much better. Definitely would use a medium size pan not large when making again.
Came out very tasty. I left out the ham (didn’t have any), so came out vegetarian, also skipped mozzarella and added mushrooms instead for a healthier twist.
Perfect Saturday night supper for me and the hubs! I took advice from others and finished off in the oven: 400 degrees for 5 minutes to set it up then sprinkled some mozzarella on top and browned it under the broiler for about a minute. Yum!
I made this with a few changes: fresh spinach, mini sweet red peppers, and added a few zucchini slices. Yummy! Great summer veggie and protein breakfast.
Recipe is a very good base. You can add different things, like mushrooms, but make sure whatever you add is cooked before hand so there isn’t extra water. I used precooked ham out of a package. If you do that don’t add extra salt because it will be too salty like mine was.
This was pretty good—I had to make some changes based on what I had available. I used turkey bacon instead of ham and a mix of cheddar/Swiss cheeses. I like that the whole recipe is made on the stovetop so I didn’t have to turn on the oven. The only change I would make is to add another egg—the end product was VERY veggie heavy and not so much like a frittata.
Delicious! I had ham leftovers, so I chopped it up and used softened cream cheese and omitted the milk,and used provolone cheese and chedder. I used a salt free seasoning mix,and 1/4 teaspoon of salt because the ham is salty enough as is.I slinkled parmesan cheese on top.I didn’t have a big enough lid for my skillet,so I let the eges cook until firm on the stove,and placed the frittata in the oven at 375 for 10 minutes. Next time I make this dish I will be adding some fresh ground nutmeg before cooking,as nutmeg and spinach are a marriage made in heaven. I will make this again for sure!
I only had eggs, cheese, onions, zucchini and a little bit of spinach but it still turned out fine. Basic recipe that is easily adaptable.
I had a bunch of leftover veggies: an orange bell pepper, fresh baby spinach, some sliced mushrooms, green onions, half a red Spanish onion, and some fresh cilantro. I added all of them and increased my egg mixture to six eggs and a cup of milk. Since I had some frozen pepper jack cheese, I used that instead of the mozzarella and feta. It was delicious! I cooked it in a deep cast iron skillet. I did finish it off under the broiler, but my top got a bit too brown, so next time I’ll bake it at 350 instead, just to finish setting the eggs.
Very tasty. But it should go into the oven to finish cooking. This will prevent the burned bottom problem. The way a frittata is cooked is what sets it apart from an omelet or other similar dishes. To make a frittata, the eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set. Then the pan is transferred to the oven where the eggs finish cooking. I cooked mine on the stove until I saw the edges firm and then transferred it to an oven at 350 degrees for about 5 minutes. It came out perfect with no burned bottom. Would definitely recommend this to others.
Delicious, will make again for sure. I used spicy sausage instead of the ham.
This was easy and great-tasting!! I topped it with Parmesan cheese just because I had it. Delicious!
I used fresh spinach, and added tomatoes to the recipes and My son loved it l! Mind you, he’s a picky 6 year old.
This was very good, but salty (and I omitted the ham…imagine if I hadn’t…). I used fresh spinach and added about a tablespoon of fresh basil. Next time I’ll omit the salt and use the shaker at the table, if needed. Very nice–and quick!
Great idea but not enough eggs to make it a true frittata. The bottom of mine burned while the eggs were cooking.
Wow delicious and low carb!!
Loved it! Don’t like feta so I substituted freshly grated Parmesan. Used about 4 ounces of fresh baby spinach in lieu of the frozen. Used Orange bell pepper, and turkey ham. I typically make an egg bake that takes about an hour in the oven. I like the fact that this can be made quickly. Tastes great – even husband raved! Definitely going into my weekend breakfast/brunch rotation! Thanks for sharing!